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Message
re: Who here grew up in Baton Rouge?
Posted on 2/13/14 at 12:38 pm to BigJake
Posted on 2/13/14 at 12:38 pm to BigJake
quote:
I can't stand chain restaurants. Like heady said mine and his people came here from Avoyelles parish. Something's you're saying may ring true, but you are wrongheaded on some other things.
Mostly you need to find some other places to eat.
My family is in that business, and have been for a long time. I'm coming from a different point of view.
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Posted on 2/13/14 at 12:38 pm to Jazzbass13
quote:
And will you return. I will not. I will go to Istanbul before I come back.
Born and raised. left for the big city. settled in a very small city. Very happy to be back here in BR. It's grown a lot(too much for some) in 20 years. I'm proud to call Baton Rouge home or St George if it comes down to it. Although I'll probably live in Baton Rouge by that time and move out of St. George.
Posted on 2/13/14 at 12:41 pm to HeadyMurphey
Well we made it 12 pages before this turned into a BR v. NO war, thanks Mike. Listen, New Orleans is one of the most unique and amazing cities in the US and probably the world. Nobody needs to be told that the food is better or that there's more going on. But to say that BR is a shitty city because the poboys aren't as good and there's only a few cajuns restaurants is childish and ignorant.
Like Jake, I grew up in BR and married a Chalmette girl. I go to New Orleans at least once a month and love both cities very much. If I had to move to New Orleans tomorrow, I would miss Baton Rouge but still love living there.
As far as Mississippi lineage, I'm sure a lot of people are, but my people are from Avoyelles Parish and I know of many others who live here now whose families are from that area.
Like Jake, I grew up in BR and married a Chalmette girl. I go to New Orleans at least once a month and love both cities very much. If I had to move to New Orleans tomorrow, I would miss Baton Rouge but still love living there.
As far as Mississippi lineage, I'm sure a lot of people are, but my people are from Avoyelles Parish and I know of many others who live here now whose families are from that area.
Posted on 2/13/14 at 12:42 pm to Mike da Tigah
quote:
which is why it's not considered a Cajun area at all, and why it has an identity issue and small mans complex when it comes to NOLA that it always had penis envy of.
I don't consider NOLA as being cajun so no need to be envious.
quote:
and up to the 50's and early 60's boiled crawfish was not very big or well known here as it is today when we began to be exposed to it more
No one will dispute that. It is because it was looked down on. Baton Rouge will never be a cajun city due to it being a city with industry. To think it will be like some small town where people live off the land is ridiculous. Of course it will draw people here. If you know of some large IT firm on the swamp, I will ove there tomorrow.
This post was edited on 2/13/14 at 12:45 pm
Posted on 2/13/14 at 12:43 pm to Y.A. Tittle
quote:
quote:
When Baton Rouge gets a food identity all it's own and has something they are known for, then they get to set the bar.
Sensations Salads,
So true.
Posted on 2/13/14 at 12:47 pm to lapistola
Posted on 2/13/14 at 12:47 pm to Festus
quote:
That wasn't the question posed to me. And the thread is not about BR vs. nola, although I'm sure you have an erection thinking about that thread. Why don't you start it?
I lol'd heatedly at this. It's true. Mike Da Tigah was just waiting to spray the NO>BR shite all over this thread. I sensed it much earlier than page 13, but thank you for pointing it out.
Posted on 2/13/14 at 12:50 pm to HeadyMurphey
quote:
I don't consider NOLA as being cajun so no need to be envious.
That's because it's not, but like Cajun, it is French influenced because of the dominant French culture with a heavy emphasis on food, as is tradition in all French cultures.
Posted on 2/13/14 at 12:52 pm to Giantkiller
quote:
I lol'd heatedly at this. It's true. Mike Da Tigah was just waiting to spray the NO>BR shite all over this thread. I sensed it much earlier than page 13, but thank you for pointing it out.
Mike was in a different direction until KingBob introduced it, and since it's out the bag, let's discuss it.
Posted on 2/13/14 at 12:53 pm to Mike da Tigah
quote:
Mike didn't introduce it.
This guy did
In fairness, it really didn't seem like he was going for the BR v. NO angle AT ALL there.
Seems more than a bit disingenuous to say "see, there it is" with that.
Posted on 2/13/14 at 12:54 pm to Jazzbass13
Broadmoor/Sherwood Forest area. I'm not looking to move back but wouldn't rule it out for the right opportunity.
Posted on 2/13/14 at 12:57 pm to Y.A. Tittle
quote:
In fairness, it really didn't seem like he was going for the BR v. NO angle AT ALL there. Seems more than a bit disingenuous to say "see, there it is" with that.
If were going to really be fair here, I didn't begin comparing the two other than to say if food is serious, it is a no brainer that it is reflected in the restaurants, and since of course NOLA is recognized as the Mecca, and people claim that BR is serious food wise, I thought it should stand to reason that it would be the same here.
Posted on 2/13/14 at 12:58 pm to Mike da Tigah
quote:
That's because it's not, but like Cajun, it is French influenced because of the dominant French culture with a heavy emphasis on food, as is tradition in all French cultures.
Exactly, and as I said before Cajun culture is centered around food, just not going to a 5 star place to get it. Cooking at home with family and friends is all we need. The abundance of places in BR, while would be nice, certainly isn't a requirement. It allows some to have a real job making real money, while still being able to celebrate the culture.
Posted on 2/13/14 at 1:00 pm to Mike da Tigah
My dad before me, and now my wife and I have sold millions of po boys and sandwiches on muff bread in Baton Rouge and surrounding areas. I guarantee you that we never compared ourselves to New Orleans. We bought local bread , and use Louisiana products, and put our name on it all.
I can promise your opinion on some of this stuff is off base .
I can promise your opinion on some of this stuff is off base .
Posted on 2/13/14 at 1:01 pm to Mike da Tigah
You took what I was saying and made it out to be a negative. I was complementing Baton Rouge and saying that the city's food is still good even if it's not generally as good as New Orleans.
Baton Rouge is a small to mid-sized city. New Orleans is a foodie meccah, one of the 2 best food cities in the country and it competes for tops in the World. Comparing Baton Rouge food to New Orleans isn't fair. That's like going to an art show and saying all of the paintings and artists suck because they can't compete with the Mona Lisa. No shite. Pointing that out doesn't prove anything. It just makes you a condescending douche.
Baton Rouge is a small to mid-sized city. New Orleans is a foodie meccah, one of the 2 best food cities in the country and it competes for tops in the World. Comparing Baton Rouge food to New Orleans isn't fair. That's like going to an art show and saying all of the paintings and artists suck because they can't compete with the Mona Lisa. No shite. Pointing that out doesn't prove anything. It just makes you a condescending douche.
Posted on 2/13/14 at 1:02 pm to BigJake
quote:
I have sold millions of po boys and sandwiches on muff bread in Baton Rouge and surrounding areas. I guarantee you that we never compared ourselves to New Orleans.
why even call you sandwiches po boys then ?
Posted on 2/13/14 at 1:05 pm to HeadyMurphey
quote:
Exactly, and as I said before Cajun culture is centered around food, just not going to a 5 star place to get it.
I have not delved into dining, just food. Cajun is low country cooking, French Creole more traditional French, country versus city food. However, New Orleans also has other foods because of the population over the years that made it even more special. Pulling off wicked roast beef poboys isn't magic acts if you care to first do your roast beef in house like a good sandwich shop is rather than short cutting it and making it average to sub par. You just have to care, and also care what kind of bread you serve it on as well as lettuce and tomatoes and going that extra mile. Just being detailed, not because you're a business man who wants to make money, but a food person making money at your craft, and because you love it and are passionate about it all.
That's what is really lacking, passion.
Posted on 2/13/14 at 1:07 pm to Mike da Tigah
quote:
Pulling off wicked roast beef poboys isn't magic acts if you care to first do your roast beef in house like a good sandwich shop is rather than short cutting it and making it average to sub par. You just have to care, and also care what kind of bread you serve it on as well as lettuce and tomatoes and going that extra mile. Just being detailed, not because you're a business man who wants to make money, but a food person making money at your craft, and because you love it and are passionate about it all.
Exactly put some love in it
Posted on 2/13/14 at 1:11 pm to Mike da Tigah
quote:
That's what is really lacking, passion
I don't disagree. To circle back to what the discussion is about, when a poster said he likes BR because of the food, you ran off on what are some great places. I said it does not always mean going out to get it, it means having the ingredients available to you to do as cajuns do, cook it yourself. I don't dispute if you want to have a great meal cooked for you, you might be better off going down the road an hour, but not everyone lives here for dining out. At least I don't. I live here to have great gatherings with family and friends cooking some damn good stuff, carrying on recipes and traditions from our old folks. You don't just find that anywhere
Posted on 2/13/14 at 1:15 pm to HeadyMurphey
quote:
it means having the ingredients available to you to do as cajuns do, cook it yourself.
What is unavailable to me outside of Louisiana besides seafood?
I make my own Tasso, as well as I can get the best andouille shipped to me along with fresh filet. I know how to cook, and so I guess I wonder what I am lacking elsewhere? Knowledge?
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